Description
This festive Christmas Cranberry Poke Cake features a moist white cake infused with a warm, sweet-tart cranberry sauce that seeps into every bite. Topped with creamy whipped topping and vibrant holiday sprinkles, this dessert is perfect for seasonal celebrations, combining classic holiday flavors with a stunning presentation.
Ingredients
Scale
Cake
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup water
- 1/4 cup vegetable oil
Cranberry Sauce Mixture
- 1 can (14 oz) cranberry sauce (whole berry or jellied)
- 1/2 cup water
- 1/4 cup granulated sugar
Topping and Garnish
- 1 container (8 oz) whipped topping (such as Cool Whip)
- 1 teaspoon vanilla extract
- Red and green sprinkles, for garnish
Instructions
- Prepare and bake the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking. In a large bowl, combine the white cake mix, eggs, 1 cup water, and vegetable oil. Mix thoroughly according to the cake mix package directions until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes.
- Make the cranberry sauce mixture: While the cake bakes and cools, combine the canned cranberry sauce, 1/2 cup water, and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is well combined. Remove from heat and let it cool slightly to a warm temperature.
- Prepare the cake for soaking: Using the handle of a wooden spoon or a straw, poke holes all over the cooled cake surface, spacing them about 1 inch apart. This allows the cranberry mixture to soak into the cake, adding moisture and flavor throughout.
- Pour cranberry mixture over the cake: Evenly pour the warm cranberry sauce mixture over the poked cake, ensuring it seeps deeply into the holes. Allow the cake to cool completely. Then refrigerate the cake for at least 2 hours to let the flavors meld and the cake set.
- Prepare the whipped topping: In a medium bowl, gently mix the whipped topping with the vanilla extract until well combined and smooth. This adds extra flavor and creaminess to the topping layer.
- Top and decorate the cake: Spread the vanilla-infused whipped topping evenly over the fully chilled cranberry-soaked cake. Garnish the top with festive red and green sprinkles to add a colorful holiday touch.
- Serve: Slice the Christmas Cranberry Poke Cake into 12 to 15 squares. Serve chilled for a refreshing and moist holiday dessert that highlights the tart cranberry and sweet cream flavors.
Notes
- You can use either whole berry or jellied cranberry sauce based on personal preference; whole berry adds texture while jellied provides a smoother soak.
- Ensure the cranberry mixture is warm but not hot when pouring over the cake to prevent it from becoming soggy.
- This cake can be prepared a day in advance to enhance the flavors.
- For a dairy-free option, substitute the whipped topping with a suitable dairy-free alternative.
- Use fresh sprinkles or edible glitter for extra holiday sparkle if desired.
